No-Bake Creamy Chocolate Cheesecake
User Reviews
4.6
No-Bake Creamy Chocolate Cheesecake
Description
The No-Bake Creamy Chocolate Cheesecake starts with a crust made from chocolate graham cracker crumbs, sugar, and melted butter pressed into a pan. The filling blends softened cream cheese with powdered sugar, sour cream, and vanilla extract until smooth. Melted bittersweet chocolate is incorporated once cooled, and the mixture is whipped extensively to reach a light, fluffy consistency. Spreading this filling on the crust and refrigerating allows it to set into a creamy, dense dessert without the need for baking.
The bittersweet chocolate brings a nuanced richness that pairs well with the tang of cream cheese and sour cream, while the chocolate crust adds texture and complementary flavor. The result is a smooth, luscious cheesecake that's easy to prepare and offers an indulgent treat.
Serving the cheesecake chilled enhances its creamy mouthfeel, making it suitable for special occasions or casual dessert moments. Variations include adjusting the crust amount or sugar level depending on chocolate type or personal preference.
Notes mention the importance of using regular cream cheese for best texture and the option to substitute semisweet chocolate if desired, with suggested tweaks to sweetness accordingly. The recipe also suggests the crust and filling quantities may be generous for certain pan sizes, so small individual servings can be made.
Ingredients
Crust:
- 2 cups graham cracker crumbs chocolate
- 1 tablespoon granulated sugar
- 7 tablespoons butter melted, salted
Cheesecake:
- 3 packages packages (8-ounces each) cream cheese softened to room temperature
- 1 ½ cups powdered sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups bittersweet chocolate melted and cooled to room temperature; see note
Instructions
- For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.
- For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
- Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).
- Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
- For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).
Notes
- Use regular cream cheese instead of lighter versions for richer taste and firmer texture.
- Bittersweet chocolate provides balanced flavor; semisweet can be substituted with slight reduction in powdered sugar.
- Adjust crust and filling quantities if using a standard 9-inch pie plate to avoid excess; small individual cheesecakes are an option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (9-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 511kcal | 26% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 36g | 55% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 83mg | 28% |
| Sodium | 319mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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